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Kettle Smoked Rib Roast

Kettle Smoked Rib Roast

This delicious Kettle Smoked Rib Roast, coated with a fantastic herb rub and cooked low and slow. Serve this tender prime rib with a flavorful side sauce and your favorite sides.
5 from 1 vote
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Course: Main Dish
Cuisine: American BBQ, Fusion
Keyword: kettle smoked beef, rib roast recipe, smoked rib roast
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8 People
Calories: 625kcal
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 1 4-5 pound rib roast
  • 3-4 cups mesquite wood chips
  • 1 aluminum drip pan
  • Butter-Herb Prime Rib Rub
  • 2 tablespoons Kosher salt for pre-salting the roast
  • For sauce:
  • 1 1/2 cups sour cream
  • 1/4 cup Dijon mustard (Substitute with whole grain mustard or prepared horseradish)
  • 2 tablespoons whole milk
  • 1 tablespoon dry ranch dressing mix
  • 2 green onions finely chopped

Instructions

  • Trim off any hanging bits of fat or meat from the rib roast. Apply 2 tablespoons of kosher salt evenly to roast. Place on a large platter and store in the refrigerator anywhere between 45 minutes to 12 hours, uncovered.
  • Soak wood chips in water for 1 hour.
  • Set up a two-zone fire on your kettle. That means banking all the hot coals on one side (direct heat zone), and leaving the other side empty (indirect heat zone). We will be cooking the rib roast over the indirect heat.
    Place a drip pan next to the coals to catch the drippings. Replace the grate before placing the roast on the grill. See step 5 for more details.
  • While grill is heating, prepare the butter-herb rub. Apply evenly to the pre salted rib roast. Let roast stand at room temperature for 15-20 minutes before placing on the grill.
  • Add pre soaked wood chips to grill according to manufacturer's recommendations.
    Set rib roast on grill grate.
    Set an aluminum drip pan filled with 1 cup of water directly underneath. Cook for 2 1/2-3 hours, adding fresh wood chips every 30 minutes. I recommend a doneness temperature of 130 degrees F or medium-rare.
  • Once cooked , remove rib roast from grill and place it onto a clean cutting board. Loosely tent roast with aluminum foil, and let the meat rest for 20-30 minutes before carving.
  • While roast is resting, prepare the sauce. Combine sour cream, 1/4 cup Dijon mustard, whole milk, green onion, and ranch dressing in a bowl. Serve on top of sliced rib roast or on the side. If you'd rather skip this step, then serve roast with gravy and horseradish sauce.

Notes

Creamy Dijon Sauce:
  • 1 1/2 cups sour cream
  • 1/4 cup Dijon mustard (substitute with whole grain mustard or prepared horseradish)
  • 2 tablespoons whole milk
  • 1 tablespoon dry ranch dressing mix
  • 2 green onions, finely chopped
  • Combine sour cream, 1/4 cup Dijon mustard, whole milk, green onion, and ranch dressing in a bowl. 
  • Serve on top of sliced rib roast or on the side. If you'd rather skip this step, then serve the roast with gravy or horseradish sauce.

Nutrition

Calories: 625kcal | Carbohydrates: 3g | Protein: 25g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 300mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg